Featured Guest Chef: Mackinac Island Pumpkin Cheesecake

Fall always calls for rich and flavorful comfort food. This mouthwatering recipe from Mackinac Island’s own Island House Executive Chef, Phil Kromer, puts an autumnal twist on a classic cheesecake that will have you dreaming at night of leaves crunching under boots and the smell of bonfires in the air.

Crust Ingredients

1½ cups graham cracker crumbs

¼ cup melted butter

1 tablespoon sugar

¼ teaspoon cinnamon

¼ teaspoon salt

Crust Directions

Preheat oven to 350 F. Combine ingredients and press into springform pan. Bake for 8–10 minutes. Wrap pan in two layers of aluminum foil when cool.

Pumpkin Filling Ingredients

1½ pounds cream cheese at room temperature

1½ cups sugar

5 eggs

1 tablespoon vanilla extract

1½ teaspoon cinnamon

¼ teaspoon nutmeg

2 cups pumpkin puree

Pumpkin Filling Directions

Cream the cream cheese and sugar in stand mixer, scraping bowl frequently. Add eggs one at a time, beating in thoroughly, scraping bowl between each addition. Mix together remaining ingredients. Pour on top of crust and bake in a water bath at 350 F until set but slightly jiggly, about 75–90 minutes. Cool at least 6 hours, preferably overnight.

RECIPE CONTEST

Michigan Country Lines magazine has been a principle co-op communication for over 30 years. This award-winning publication is distributed to over 270,000 homes and businesses throughout Michigan 10 times annually.